Crisp, colorful, and bursting with tangy flavor, these pickled cherry tomatoes, red onions, and cucumbers are the kind of side dish you’ll keep reaching for. They add a refreshing bite to grilled meats, sandwiches, and salads, and they come together with simple pantry staples. Once you try them, you’ll want a jar in your fridge at all times.
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Ingredients
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 1 pint |
| Red onion, thinly sliced | 1 medium |
| Cucumber, thinly sliced | 1 |
| White vinegar | 2 cups |
| Water | 1 cup |
| Sugar | 1/4 cup |
| Salt | 1 tablespoon |
| Garlic, peeled and lightly smashed | 3 cloves |
| Black peppercorns | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dill seeds | 1 teaspoon |
| Bay leaf | 1 |
| Fresh dill sprigs (optional) | To taste |
Instructions
Prepare the Vegetables
Rinse the cherry tomatoes thoroughly and set them aside. Thinly slice the red onion and cucumber so they pickle evenly and absorb maximum flavor.
Make the Pickling Brine
In a saucepan, combine the white vinegar, water, sugar, and salt. Add the garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to fully develop.
Pack the Jars
Arrange the cherry tomatoes, red onion slices, and cucumber slices in clean, sterilized jars, layering them evenly for a balanced mix.
Add the Brine
Carefully pour the hot pickling brine over the vegetables, making sure everything is completely submerged in the liquid.
Seal and Chill
Wipe the rims of the jars clean, seal tightly, and place them in the refrigerator for at least 24 hours before serving.
These quick pickled vegetables are ready to enjoy cold and will continue to develop even more flavor as they sit, making them a perfect make-ahead addition to any meal.
